[Disclosure: The following post was originally written as a result of my new partnership with the American Egg Board]
~by Regan Jones, RD
So my new friends at the American Egg Board tell me today is World Egg Day.
(I’m not sure about you, but around my house - with two kids who adore breakfast morning, noon and night, a busy schedule that sometimes leaves the cupboard a little bare and a husband who adheres to the notion that you should eat breakfast like a king - every day could be egg day for us.)
But I guess that’s sort of the point of having a dedicated Egg Day... worldwide. It brings awareness to all the ways people around the globe enjoy eggs... not just in our good ole scramble stand-by.
When I first started thinking about what to cook to celebrate the day, all sorts of dishes came to mind. Some, pretty obvious - omelets,crepes and frittatas (see below). And some, not as much - although Avgolemono and Pad Thai wouldn’t be the same without the egg. Am I right?
Celebrated annually on the second Friday of October, World Egg Day is not only a day to talk all things tasty & healthy about eggs, but also to recognize what American egg farmers are doing to help fight hunger here at home. It’s this part of the Good Egg Project that I’m most excited to share today as I announce my new partnership with them.
Through the Good Egg Project America’s egg farmers are giving back to their communities, matching pledges for egg donations to local food banks through the Share Our Strength No Kid Hungry® Campaign. In fact, through their donation program America’s egg farmers are donating approximately 12 million eggs per year. If you’ve ever spent any time at a food bank, you know what a valuable donation this is. High quality, protein foods are always in demand and local food banks continue to need more food daily.
So why are eggs such a premium for food banks, beyond the “everybody loves eggs” factor?
Let me put on my “dietitian” hat for just a second.
One of the first things you learn about protein as a nutrition student is that the egg is the protein standard by which all other foods are measured, providing all nine essential amino acids in a highly useable form for the body.
Why is this important? High-quality protein translates to better “building blocks” for your body... affecting muscle mass, strength and even cellular function. And all that protein comes in a very satisfying 70-calorie package.
Now, let me put on my “busy mom doesn’t like to be hungry by 10am” hat.
I find high-quality protein is an absolute must for hunger control. And I’m not alone. In fact, research shows that eating eggs for breakfast can help overweight dieters lose more weight, lower their body mass index and shrink their waist more than eating a bagel breakfast of equal calories.
I could name about a dozen more reasons (pun intended) I’m excited to join the American Egg Board blogging team, but I’ll save those for future posts. (Read: more reasons to share egg recipes.)
Here’s what I’m cooking to celebrate World Egg Day
I used this recipe from the Incredible Egg site and simply substituted 1 teaspoon pesto in place of the herb and artichoke quarters as the filling.
Have you taken the Good Egg Project Pledge?
What’s your favorite global inspired egg dish?
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